The Best Mashed Potatoes

202 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Christina C
Recipe by  Christina C

“This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  2. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

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Reviews (202)

Rate This Recipe
Sarah Jo
461

Sarah Jo

I used 3 lbs. of Yukon potatoes. I kept the butter amount the same, but only used 4 oz. of cream cheese. I didn't have fresh chives so I used about a tablespoon of dried. I only used 1/3 c. of parmesan cheese and added 1/4 c. of hot whole milk. I also upped the garlic just a bit, to two minced cloves. With my alterations, these are KILLER. Even my husband who isn't huge on dinner compliments raved about these and went back for seconds. They are so rich and decadent. I wouldn't make them all the time but every now and again is a nice change from my standard mashed potato recipe. This mashed potato dish compliments the Awesome Pot Roast really well. EDITED TO ADD 10/07/08: I suggest you try my modifications, double the recipe and eat the leftovers the next day. They are insane good.

amberwrites
424

amberwrites

WOW! not to brag, but the changes i made to this recipe...i truly think they were the best mashed potatoes i have ever eaten. used about 7 medium russet potatoes, 1/2 cup sour cream, 1/2 cup heavy cream, 1 stick REAL butter, 1/2 cup parmesan cheese, 2 cloves garlic (mashed up), sea salt, and cracked black pepper. the KEY to making mashed potatoes creamy is NOT to over mix. set your mixer on about a "4" and mix until it resembles the texture of frosting. also, scrape the sides once about halfway thru the mixing. be careful not to fold too much when you scrape...all that GOOD mixing you are doing to FLUFF your potatoes will be wasted! total...i mix for about 1.5 minutes, scrape the sides, and mix for another 1.5-2.5 minutes.

Kim
189

Kim

I would give the flavor of these potatoes 5 stars. I would give the recipe as written 3 stars-- my compromise is 4. I used 3# of potatoes for 3 people and we had a good bit leftover. I eyeballed the other ingredients and kept tasting them until it had the flavor I wanted. They're very good, but the recipe is way off as written.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 381 cal
  • 19%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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